Crock Pot Cinnamon Roll Casserole

What You'll Need

• Two 12 oz tubes of cinnamon rolls cut into quarters- divided
• Four eggs
• One half cup whipping cream
• Three Tbsp maple syrup
• Two tsp vanilla
• One tsp cinnamon
• One quarter tsp nutmeg

How to Make It

1. Spray your crock with cooking spray.
2. Place a layer of cinnamon roll pieces to cover the bottom of your slow cooker completely. (Reserve icing packets)
3. Beat eggs, cream, maple syrup, vanilla and spices until blended well.
4. Pour evenly over the rolls in the slow cooker.
5. Place remaining roll pieces on top and spoon one packet of icing evenly over rolls.
6. Cover and cook on low for 2½ to 3 hours or until sides are golden and rolls are set.
7. Drizzle remaining icing over top and serve warm.

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Cheesy Bacon Chicken Casserole

What You'll Need

• Four-Five boneless, skinless chicken breasts
• six strips of quality bacon – cooked and crumbled
• Two cans cream of chicken soup
• Two cups shredded Monterrey Jack cheese
• One box (16 ounces) dried spiral pasta
• Two teaspoons garlic powder
• Salt and pepper to taste

How to Make It

1. Cook and crumble bacon. While bacon is cooking, cut chicken into bite-sized chunks.
2. Set cooked bacon aside for later use.
3. In the same pan, cook chicken in bacon drippings.
4. Add garlic powder and salt and pepper to taste.
5. While chicken is cooking, prepare pasta according to directions.
6. Spray a 9×13 baking pan with non-stick cooking spray.
7. Drain pasta, return to pot.
8. Add chicken, both cans of cream of chicken soup, 1 cup of Monterrey Jack cheese – stir to mix well.
9. Pour into prepared baking dish.
10. Top with crumbled bacon.
11. Top with remaining cup of Monterrey Jack cheese.
12. Bake at 400 for about 20 minutes, just until cheese is melted and beginning to brown on top.

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Garlic Lemon and Parmesan Oven Roasted Zucchini

What You'll Need

• One half lbs zucchini (about Four- Five small/medium zucchini)
• Two Tbsp olive oil
• Zest of One small lemon (One tsp)
• Two cloves garlic, crushed through a garlic crusher or finely minced
• 3/4 cup finely shredded parmesan cheese
• Salt and freshly ground black pepper

How to Make It

1. Preheat oven to 350 degrees.
2. Line a rimmed cookie sheet with aluminum foil.
3. Cut zucchini into thick wedges or halves (cut each zucchini in half then that half in half, so you have 4 wedges from each zucchini. Next time I might try to do just halves so the parmesan bakes more evenly, plus it would be easier to add the parmesan).
4. In a small bowl, stir together olive oil, lemon zest and garlic.
5. Align zucchini on prepared baking sheet spacing them evenly apart.
6. Brush olive oil mixture over tops of zucchini (working to get some of the garlic/lemon zest on each piece and not just in one spot. It clumps together a little so just spread it out).
7. Sprinkle tops with parmesan cheese (try to get as much of it on the tops as possible, you can pick up what was sprinkled off to the sides of the zucchini and add it to the tops) and season lightly with salt and pepper.
8. Bake in preheated oven 11 - 13 minutes then, adjust oven rack near top of oven and broil for several minutes until parmesan is golden brown.
9. Serve warm.

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BLUEBERRY LEMON YOGURT CAKE

What You'll Need

• Four eggs
• One cup plain Greek yogurt
• One cups sugar
• One half cup canola oil
• One half cups flour
• One half tsp. vanilla
• One quarter tsp. salt
• six ounces blueberries
• Two tsp. baking powder
• Two tsp. grated lemon zest

How to Make It

1. Move an oven rack to the middle position and preheat oven to 350°F.
2. Line a loaf pan with parchment paper and coat with nonstick cooking spray.
3. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
4. In a large bowl, whisk together 1 cup sugar, yogurt, eggs, zest, and vanilla.
5. Add the dry ingredients in 3 batches, whisking to incorporate after each addition.
6. Fold in oil and stir carefully until uniformly combined.
7. Fold in the blueberries and still until just incorporated.
8. Pour the batter into the prepared pan and bake for 1 hour until a toothpick inserted comes out clean.
9. Remove from the oven and cool in the pan for 10 minutes.
10. Using a sharp knife, slice around the inside of the loaf pan to loosen the cake and flip out onto a wire rack set over a baking sheet. Cool the cake completely.

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Garlic-Herb Butter Roasted Corn

What You'll Need

• Three tablespoons melted salted butter
• One teaspoon chopped parsley leaves
• One clove garlic, finely minced
• One tablespoon honey
• Three ears corn, cut into 2-inch pieces
• Paprika, optional

How to Make It

1. Prepare the garlic-herb butter mixture by combining the butter, parsley, garlic and honey.
2. Stir to combine well.
3. Bring a pot of water to boil.
4. Cook the corn, about 5 minutes.
5. Drained. Brush the butter mixture generously on each corn, then finish off by “roasting” them on a cast-iron grill pan on high heat, for about 5 minutes, or until the surface is slightly charred.
6. You can also roast it in the oven at 400F for about 10-15 minutes or until the surface turns slightly charred.
7. Drizzle some paprika on the corn, if using, and serve immediately.

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Cream Cheese Spaghetti Casserole

What You'll Need

• One (16-ounce) container cottage cheese
• One (8-ounce) package cream cheese, softened
• One (six-ounce) can tomato paste
• One half cup bread crumbs or Panko crumbs
• One half teaspoon salt.
• One medium onion, diced
• One pound spaghetti, cooked until all dente
• one quarter cup sour cream
• One tablespoon butter, melted
• One teaspoon dried oregano
• One teaspoon sugar
• One teaspoon Worcestershire sauce
• Two (eight-ounce) cans tomato sauce
• Two green onions, sliced
• Two pounds lean ground beef
• 3/4 teaspoon garlic powder

How to Make It

1. Preheat oven to 350 degrees.
2. Spray a large nonstick skillet with cooking spray and place over medium-high heat.
3. Add ground beef and onion and cook, breaking meat apart, until meat is no longer pink and onions are softened.
4. Drain off any excess grease.
5. Add tomato sauce, tomato paste, Worcestershire sauce, sugar, oregano, and garlic powder.
6. Stir to mix well.
7. Cook over medium heat for 1-2 minutes.
8. Remove from heat and check for seasoning.
9. Add salt and pepper if needed.
10. In a medium bowl, stir together cream cheese, cottage cheese, sour cream, and green onions.
11. Mix salt into cheese mixture.
12. Spray a 9X13-inch baking dish with cooking spray.
13. Layer half of spaghetti on bottom of casserole dish.
14. Top with cheese mixture.
15. Cover cheese mixture with remaining spaghetti.
16. Cover with sauce.
17. Mix bread crumbs with melted butter and sprinkle on top of casserole.
18. Bake for 30 minutes.

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